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> Pastry Recipes

Pastry Recipes

There are plenty of pastry recipes, but only a few are sogood. In this section, we show some of the most interesting creations published in our magazine

Citric green by Abel Bravo

June 13, 2017

Land and innovation, two pillars support the Pastelería Glea in Murcia, that has a commitment to citrus and fruits that in many cases come from the very garden that Abel’s family owns.More info

Black forest cake by Patrice Demers

May 23, 2017 1

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

More info

Gluten-free and lactose-free Ghana chocolate cake by Jordi Bordas

May 16, 2017 5

Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info

Chocolate peanut caramel by William Werner

May 9, 2017

What’s behind the scenes of one of the country’s best patisserie, Craftsman and Wolves? William Werner has revealed this at l’École Valrhona BrooklynMore info

Chocolate, mango and lychee meringue tart by Luciano García

April 28, 2017

Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info

Illanka abstract by Lincoln Carson with peanut and crunchy mousse

April 21, 2017

This recipe was included in the masterclass on plated desserts taught by Carson at L’École Valrhona Brooklyn School.More info

Blanc de blancs by Paco y Jacob Torreblanca

April 12, 2017

Vanilla sablé, vanilla bavaroise, apricot and vanilla insert are some ingredientes of this recipe by Paco and Jacob Torreblanca, one of the cardinal points of modern pastry.More info

The classic Opera according to Antonio Bachour

March 21, 2017

Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.More info

Walk in the forest by Rasmus Kofoed

February 13, 2017

Discover one of the latest dishes of the Geranium dessert menu, along with the two dishes with recipes published in # 17, which also demonstrate Rasmus Kofoed’s solid creative personality in sweet cuisine.More info

Inverted soursop by Javier Guillén

January 26, 2017

His new line of desserts called Inverted comes to change the rules, with a mold that allows the mousse to be in the interior and the cream on the outside. More info